| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ideal, Home, Cooks |
4 |
servings |
INGREDIENTS
| 500 |
ml |
Milk |
| 1 |
|
Piece celery |
| 1 |
|
Bay leaf |
| 1 |
|
Thyme sprig |
|
|
Few parsley stalks |
| 1 |
sm |
Piec leek; (tied together as a |
|
|
; bouquet garni) |
|
|
Salt and freshly ground black pepper |
| 4 |
|
185 g fillet sole; skinned |
| 30 |
g |
Butter |
| 30 |
g |
Flour |
| 100 |
ml |
Whipping or double cream |
| 2 |
|
Egg yolks |
| 2 |
tb |
Mixed fresh chervil; parsley and |
|
|
; tarragon, chopped |
INSTRUCTIONS
Place the milk into a shallow pan. Add the bouquet garni, season lightly
and slowly bring just to the boil. Fold the fish fillets, place into the
milk, cover and gently poach for 5-7 minutes.
Remove the fish and cover to keep warm. Strain the milk.
To make the bechamel: in a deep sided pan, melt the butter, add the flour
and cook for 1 minute without colouring. Slowly add the milk, whisking or
beating, and bring to the boil. immer for 1 minute and check thickness. If
it does not coat the spoon, cook uncovered, stirring continuously until it
does coat. Remove from the heat. Heat the grill to high.
In a bowl mix the cream and egg yolks, pour on a little sauce, blend and
return to the pan.
Reheat without boiling, re-season and add the herbs.
Drain and serve the fish, coat with the sauce and quickly glaze under the
grill. Serve with vegetables of your choice, eg baby carrots and broccoli
and new potatoes.
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